Roast Chicken with Peppers Recipe
Ingredients
| 1 chicken (3 to 3 1/2 pounds), cut into pieces | ||
| Olive oil | 3 Tablespoon, divided | |
| 1 1/2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried rosemary, crushed | ||
| Lemon juice | 1 Tablespoon | |
| Salt | 1 1/4 Teaspoon, divided | |
| Ground black pepper | 3/4 Teaspoon, divided | |
| Red bell peppers | 3 To taste | |
| Onion | 1 Medium | |
Directions
1. Preheat oven to 375°F. Rinse chicken in cold water; pat dry with paper towels. Place in shallow roasting pan.
2. Combine 2 tablespoons oil, rosemary and lemon juice; brush over chicken. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over chicken. Roast 15 minutes.
3. Cut bell peppers lengthwise into 1/2-inch-thick strips. Slice onion into thin wedges. Tossm vegetables with remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon vegetables around chicken; roast until vegetables are tender and chicken is no longer pink in center, about 40 minutes. Serve chicken with vegetables and pan juices.
2. Combine 2 tablespoons oil, rosemary and lemon juice; brush over chicken. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over chicken. Roast 15 minutes.
3. Cut bell peppers lengthwise into 1/2-inch-thick strips. Slice onion into thin wedges. Tossm vegetables with remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon vegetables around chicken; roast until vegetables are tender and chicken is no longer pink in center, about 40 minutes. Serve chicken with vegetables and pan juices.
Chef
